North Carolina State University is planning two charcuterie workshops in 2017. This short course is designed for the professional chef or anyone in the food industry that wants to learn the art and science of make high quality cured meats. The main focus will be how to combine elements of salt and time to create love!
Session 1 will be held January 23, 30, February 6 & February 13. Session 2 will be held February 27, March 13, March 20 & March 27. The workshops will be held in the processed Meat Lab in Schaub Hall in Raleigh, N.C. The cost is $500.